The Nexus of Plant-Based Markets, Technological Advancements, Health and Safety Protocols, and Future Trajectories

References

• Aimutis, W. R. (2022). Plant-based proteins: The good, bad, and ugly. Annual Review of Food Science and Technology, 13(1), 1–17. doi:10.1146/annurev-food-092221-041723
   PubMedGoogle Scholar
• Boher, B. M. (2019). An investigation of the formulation and nutritional composition of modern meat analogue products. Food Science and Human Wellness, 8(4), 320–329. doi:10.1016/j.fshw.2019.11.006
   Google Scholar
• Caporgno, M., Böcker, L., Müssner, C., Stirnemann, E., Haberkorn, I. … Mathys, A. (2020). Extruded meat analogs based on yellow, heterotrophically cultivated auxenochlorella protothecoides microalgae. Innovative Food Science and Emerging Technologies, 59, 102275. doi:10.1016/j.ifset.2019.102275
   Web of Science ®Google Scholar
• Crimarco, A., Springfield, S., Petlura, C., Streaty, T., Cunanan, K. Lee, J., Fielding-Singh, P., Carter, M.M., Topf, M.A., Wastyk, H.C Gardner, C. and Sonnenburg, E.D., (2020). A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study with Appetizing Plant food-Meat Eating Alternative Trial (SWAP-MEAT). The American Journal of Clinical Nutrition, 112(5), 1188–1199. doi:10.1093/ajcn/nqaa203
   PubMed Web of Science ®Google Scholar
• Fraser, R. Z., Shitut, M., Agrawal, P., Mendes, O., & Klapholz, S. (2018). Safety evaluation of soy leghemoglobin protein preparation derived from Pichia pastoris, intended for use as a flavor catalyst in plant-based meat. International Journal of Toxicology, 37(3), 241–262. doi:10.1177/1091581818766318
   PubMed Web of Science ®Google Scholar
• Geeraerts, W., Vuyst, L. D., & Leroy, F. (2020). Ready-to-eat meat alternatives, a study of their associated bacterial communities. Food Bioscience, 37, 100681. doi:10.1016/j.fbio.2020.100681
   Web of Science ®Google Scholar
• He, J., Evans, N. M., Liu, H., & Shao, S. (2020). A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2639–2656. doi:10.1111/1541-4337.12610
   PubMed Web of Science ®Google Scholar
• Hertzler, S., Lieblein-Boff, J., Weiler, M., & Allgeier, C. (2020). Plant proteins: assessing Their nutritional quality and effects on health and physical function. Nutrients, 12(12), 12. doi:10.3390/nu12123704
   Web of Science ®Google Scholar
• Hu, F. B., Otis, B. O., & McCarthy, G. (2019). Can plant-based meat alternatives be part of a healthy and sustainable diet? JAMA, Journal of the American Medical Association, 322(16), 1547–1548. doi:10.1001/jama.2019.13187
   PubMed Web of Science ®Google Scholar
• Jane, M. C. (2021). How safe are plant-based meat alternatives? Accessed via. Chicago, IL: Institute of Food Technologists. Retrieved from https://www.ift.org/news-and-publications/food-technology-magazine/issues/2021/february/columns/food-safety-and-quality-how-safe-are-plant-based-meat-alternatives.
   Google Scholar
• Joshi, V. K., & Kumar, S. (2015). Meat analogues: Plant-based Alternatives to meat products – a review. International Journal of Food and Fermentation Technology, 5(2), 107–119. doi:10.5958/2277-9396.2016.00001.5
   Google Scholar
• Keppner, A., Maric, D., Correia, M., Koay, T. W., Orlando, I. M. C., Vinogradov, S. N., & Hoogewijs, D. (2020). Lessons from the post-genomic era: Globin diversity beyond oxygen binding and transport. In Redox biology (Vol. 37, pp. 101687). Elsevier, BV. doi:10.1016/j.redox.2020.101687
   Google Scholar
• Leonard, W., Zhang, P., Ying, D., & Fang, Z. (2020). Application of extrusion technology in plant food processing byproducts: An overview. Comprehensive Reviews in Food Science and Food Safety, 19 (1), 218–246. 10.1111/1541-4337.12514
   PubMed Web of Science ®Google Scholar
• Loo, E., Caputo, V., & Lusk, J. (2020). Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter? Food Policy. doi:10.1016/j.foodpol.2020.101931
   Web of Science ®Google Scholar
• Ma, F., Chen, C., Zheng, L., Zhou, C., Cai, K., & Han, Z. (2013). Effect of high-pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan. Meat Science, 95(1), 22–26. doi:10.1016/j.meatsci.2013.04.025
   PubMed Web of Science ®Google Scholar
• Messina, M., & Messina, V. (2010). The role of soy in vegetarian diets. Nutrients, 2(8), 855–888. doi:10.3390/nu2080855
   PubMed Web of Science ®Google Scholar
• Reis, G., Heidemann, M., Matos, K., & Molento, C. (2020). Cell-based meat and firms’ environmental strategies: New rationales as per available literature. Sustainability, 12(22), 9418. doi:10.3390/su12229418
   Web of Science ®Google Scholar
• Santo, R. E., Kim, B. F., Goldman, S. E., Dutkiewicz, J., Biehl, E. M. B., Bloem, M. W., & Neff, R. A. (2020). Considering plant-based meat substitutes and cell-based meats: A public health and food systems perspective. Frontiers in Sustainable Food Systems, 4, 1–23. doi:10.3389/fsufs.2020.00134
   Google Scholar
• Sha, L., & Xiong, Y. L. (2020). Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in Food Science & Technology, 102, 51–61. doi:10.1016/j.tifs.2020.05.022
   Web of Science ®Google Scholar
• Tuck, N., Farrow, C., & Thomas, J. (2019). Assessing the effects of vegetable consumption on the psychological health of healthy adults: A systematic review of prospective research. The American Journal of Clinical Nutrition, 110(1), 196–211. doi:10.1093/ajcn/nqz080
   PubMed Web of Science ®Google Scholar
• USDA-ERS (2022). https://www.usda.gov/sites/default/files/documents/USDA-Agricultural-Projections-to-2031.pdf
   Google Scholar
• Valenzuela, A., Zambrano, L., Velásquez, R., Groff, C., Apablaza, T., & Leonario-Rodriguez, M. (2022). Discrepancy between food classification systems: Evaluation of nutri-score, nova classification and Chilean front-of-package food warning labels. International Journal of Environmental Research and Public Health, 19(22), 14631. doi:10.3390/ijerph192214631
   PubMed Web of Science ®Google Scholar
• Wild, F., Czerny, M., Janssen, A. M., Kole, A. P. W., Zunabovic, M., & Domig, K. J. (2014). The evolution of a plant-based alternative to meat. Agro Food Ind. Hi-Tech, 25, 45–49.
   Google Scholar
• Zhang, J., Liu, L., Jiang, Y., Faisal, S., Wei, L., Cao, C., Yan, W. & Wang, Q. (2019). Converting peanut protein biomass waste into “double green” meat substitutes using a high-moisture extrusion process: A multiscale method to explore a process for forming a meat-like fibrous structure. Journal of Agricultural and Food Chemistry, 67(38), 10713–10725. doi:10.1021/acs.jafc.9b02711
   PubMed Web of Science ®Google Scholar
• Zhang, J., Qiongling, C., Li, L., Zhang, Y., He, N., & Wang, Q. (2021). High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure. Food Hydrocolloids, 112, 106346. doi:10.1016/J.FOODHYD.2020.106346
   Web of Science ®Google Scholar